Recipe - Potato Soup With Green Chiles

2 (up to)
3 tablespoon Vegetable oil
1 small Onion; chopped
1 (up to)
2 Cloves garlic; chopped
One half teaspoon Cumin
One fourth teaspoon Black pepper
1 pn Oregano
2 md Potatoes; peeled, minced
8 Whole roasted; peeled green
chiles; chopped (or about
2/3 c; use canned if you
must)
5 cup Chicken broth

Heat oil in 2 qt saucepan, add onion and garlic, cover, cook over low heat
until the onion wilts (about 5 min). Turn up the heat to medium, uncover,
and add cumin and pepper. When the onion starts to brown (2 min?), add the
rest of the ingredients, bring to a boil and simmer for 45 minutes.
Options:

Add some chopped jalapenos with the green chiles for more heat.

Top with chopped cilantro and/or shredded cheese.

Add One half C sour cream and stir well just before serving. Michael Bowers,
Internet: mikeb@radonc.ucdmc.ucdavis.edu

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.